Teresa's Recipes
Authentic Thai Massaman Curry
Experience a culinary journey to Thailand with this Authentic Massaman Curry! This rich and intense curry is a symphony of flavors, combining tender chicken, hearty potatoes, and a medley of aromatic spices. Traditionally a southern Thai dish with strong Persian influences, Massaman Curry is a testament to Thailand's culinary prowess, and has even been rated as the world's most delicious dish in a global poll by CNN. Enjoy this dish as a warm, comforting meal that will transport you to the vibrant streets of Thailand.
Ingredients
- 1 kg, boneless Chicken thighs
- 2, large, peeled and cubed Potatoes
- 1, large, thinly sliced Onion
- 4 cloves, minced Garlic
- 1 inch piece, grated Ginger
- 3 tablespoons Massaman curry paste
- 2 cups Coconut milk
- 2 tablespoons Fish sauce
- 1 tablespoon, or to taste Palm sugar
- 1 tablespoon Lime juice
- 1/4 cup, crushed for garnish Roasted peanuts
- A handful, chopped for garnish Fresh cilantro
Dietary Notes
- Servings: 6
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Calories: 450
- Fat: 25g
- Carbs: 30g
- Protein: 30g
- Sodium: 1200mg
- Sugar: 6g
Instructions
- Heat a large pot or Dutch oven over medium heat. Add the chicken thighs and brown them on all sides. Once browned, remove the chicken from the pot and set it aside.
- In the same pot, add the sliced onion, minced garlic, and grated ginger. Sauté until the onion turns soft and translucent.
- Stir in the Massaman curry paste, and let it cook for about 1-2 minutes. Make sure to stir constantly to prevent the paste from burning.
- Return the browned chicken thighs to the pot. Add the cubed potatoes, coconut milk, fish sauce, and palm sugar. Mix everything well to ensure that the ingredients are well-coated with the curry paste.
- Bring the curry to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 30 minutes. The curry is done when the chicken is cooked through, and the potatoes are tender.
- Stir in the lime juice and adjust the seasoning to your preference. If you prefer it sweeter, add more palm sugar. If you want it saltier, add more fish sauce.
- Serve the Massaman Curry hot, ideally over steamed jasmine rice. Garnish with crushed roasted peanuts and freshly chopped cilantro. Enjoy!
Tips
- For a vegetarian version, replace the chicken with tofu and use soy sauce instead of fish sauce.
- You can also add other vegetables like bell peppers or peas for more substance and color.
- If Massaman curry paste is unavailable, you can blend your own using dried red chilies, lemongrass, galangal, kaffir lime rind, coriander seeds, cumin seeds, cloves, cardamom, and cinnamon.